Shabu Shabu and Boiled Gyoza Dumplings Hanako Shinjuku
The Origin of Shabu Shabu
Jyunidanya Restaurant took a hot pot dish with lamb, originally found in Beijing, and adapted it to better suit the Japanese palate. In 1947, they began serving Beef Mizudaki (literally, beef cooked in hot water). From then, beef and other ingredients that cook easily, were eaten in the style of shabu shabu. At Hanako, you may enjoy shabu shabu in its original manner, with a modern twist.
Local specialty from Hakata, Kyushu: boiled gyoza
We serve gyoza dumplings boiled in a special, home-made soup. Our rich, thick Hakata chicken stock is made from Nagoya Kochin-variety chicken. Please enjoy the chewy texture of our piping hot gyoza dumplings combined with the flavours of the soup.
Choose from five different dashi (broths)!
In addition to our rich Hakata Nagoya Kochin chicken stock, choose one more from the following: golden Japanese-style bonito broth, flavourful Chinese hot pot soup in the Sichuan-style, yosenabe-style seafood broth or ripe Italian-grown tomato-based soup.
We serve gyoza dumplings made popular at a famous specialty restaurant.
We offer Nikujirukakekomi Gyoza of the well-known restaurant in Shinjuku Kabuki-cho, "Shinjuku Kakekomi Gyoza." Gyoza dumplings made without garlic or Chinese chives are popular among the ladies. We also recommend pan-fried or deep-fried gyoza.
Fastidiously selected brand-name meat and Japan-grown vegetables.
We provide safe, Omugi-gyu beef and Andes Kogen Buta pork for shabu shabu, and more than twenty kinds of fresh vegetables grown within Japan.
The secret to ending your meal in the Hanako style.
Don't let the flavourful soup left in the pot go to waste! Adding udon, Chinese noodles or rice, as desired, to the soup and enjoying the last bowl of the hot pot is Hanako's recommended way to end your meal. Depending on the kind of dashi broth, fifteen variations in Japanese, Chinese, and Italian styles are available.